Brooklyn Bros. Pizzeria — Restaurant in Everett

Brooklyn Brothers Pizza Brooklyn Brothers Pizza - 1919 Hewitt Ave, Everett, Washington A Review of Brooklyn Brothers Pizza By Canarsie Slice.

It doesn't matter if you're a pizza loving food writer or simply a lover of real NY pie; New Yorkers who travel the world are always in search for the elusive "Back Home Slice". On occasion we stumble across a good attempt and can only find one or two faults with it. This is known as a good day because that's typically as close as you will get without buying a ticket to fly home.

I have written often about the words "New York Style". Imitators throw this term around loosely and it has become a red flag for anyone in the know. Understanding this, we still stop in on many of them to see who might have the goods (often leaving disappointed).

Today is a day that I found myself in Everett, Washington (north of Seattle) in a quaint area of town, that is eclectic and reminds me of Greenwich Village. There is a pizzeria there that claims to have authentic NY pizza and also has the balls to use the name of my hometown as its business name. I prepare myself to challenge such claims and do battle if needed and I make entrance.

Immediately upon entering I get a warm feeling of being in a no nonsense pizzeria that holds promise. The pie racks draw my eye and from across the room I can tell that they actually look like the real deal. My next thought is to size up the workers for proper attitude and I'm locked on this guy who not only sees what I'm doing, but he's got to be the owner and he's sizing me up for customer worthiness at the same time. Proper nods and body language quickly establish that we are from the same tribe and came from the same neck of the woods.

I bark my order "2 slices and 2 Stella's" "Cheese" he says "What else is there?" I say "I know! If I had my choice that would be the only pie I sell" he says I think to myself - It's going to be a good day!

I take the beers to our table as our slices enter the oven. Upon my return two of the most beautiful slices I've seen in a while are handed to me with a great sense of pride. I ensconce myself and begin my trip to Brooklyn. Perfect balance and extreme quality are blowing my mind. How can this be? When we're so far from the County of Kings!

As I return to the counter for another 2, my overwhelming joy forces me to shake the hand of the creator and introduce myself. I quickly learn of Don's passion for the pie first hand and it all begins to make sense.

Don Evola is from Bensonhurst, he and his wife Vicki work their pizzeria with the passion of the old world Pizzaiolo. They guard their ovens to assure the quality of the product. Don tells me that they worked for over 5 years with a full size pizza oven and a Hobart in a garage, to perfect the slow rise dough to NY standards. He also imports all the products from NY. He uses only San Marzano tomato's, Polly-O cheeses and homemade sausage. There is no substitution going on here and they are willing to spend more to be actual NY pizza and not NY Style Pizza! Don's passion for the pie was recognized at the International Pizza Challenge and he earned a sit down with the Pizzaiolo (and his translator) that bakes pies for The Pope. "Madone de mia" if that's not pedigree, what is?

As if it wasn't already a perfect day, Vicki & Don treat us to a delicious Cannoli. Brooklyn Bros. is going to save me a lot of air fare, as I no longer have to travel 2,408 miles to get a slice of REAL BROOKLYN PIE!!! New Yorkers get your a** over there, NOW!

I give Brooklyn Bros. Pizza 9.5 Fuhgeddaboudit's (Release the doves, have the Blue Angels do a fly over and throw your sneakers over the city...

I ordered here because of the reviews, I have been in the culinary industry for over ten years and most of it in pizza, so I can be very picky. We ordered a large, half extra cheese, half green peppers, mushrooms, olives, pepperoni and anchovies with a half mixed greens salad and bread sticks for carry out. First ,I was happy that they had anchovies as an option, most place no longer carry it as a topping. The woman on the phones warned me there would be a long line and to go towards the ovens and get my food so I didn't have to wait. (There was a line stretching out the door and around the corner becaus of the silvertips game going on across the street) the staff was super friendly,w greeted me asked my name for the order, because they they have a multi-layer rotating oven, they threw my pizza back in the oven to heat it to perfection for me and wished me good night by name. I was really surprised at how well the staff worked together in a large rush like that, everyone was communicating and working together like a well oiled machine! As a cook for over ten years in mainly pizza places, this really impressed me! As they handed my the box, the beautiful scent of garlic crept into my nose igniting my senses. The bread sticks were piping hot and the perfect combination on fluffy inside and crisp, golden brown outer crust. The marinara is absolutely amazing and packed with flavor while complementing and highlighting each individual herb. The pizza was fantastic! The crust was perfect, the toppings well spaced and plentiful although I wish I had more anchovies on my half (I will ask for extra next time). Amazing flavor, crisp and perfect slice ration where u can foods the slice in half. I found myself salivating with every bite. The mixed greens salad was incredible! It was very fresh and the vinaigrette was mild but was paired so nicely with the finely sliced red onion, sun dried tomatoes, and focaccia croutons. I am blown away! Perfect score guys 👍👍 👌 you will now have a customer for life. Keep up the...

Update:

Went on a lunch date. First time actually getting to sit down inside! We ordered a few different items. Here's my take:

Pros: -Week day lunch crowd was very light -Service was fast -Friendly staff -Fun music choices -Lots of NY memorabilia on the walls -Refills

Cons: -A little spendy -Weekends are a challenge to get a table -You have to bus your own table -The graffiti'ed walls make it look really busy, and its kind of an eyesore, but I totally love that you can draw on the walls.

Food; We ordered a large cheese pizza, a 6 pc of buffalo wings, cheesy bread, and a field greens salad.

The wings were good, baked not fried, which I enjoy but my wife prefers them fried and crispy. The blue cheese was creamy and paired well with the sauce.

The cheesy bread was on point; bread was well seasoned, and the marinara was nice and cold. Decent amount of cheese perfectly melted.

Field green salad (I got a half size instead of the full size as the half was a good size and filled the plate), came with sun-dried tomatoes, pickled onions, Croutons and an Italian vinaigrette. It was very light and refreshing and hit the spot!

The pizza....ohhhthe pizza. Usually its really good. This time was a slight exception as it was dryer than usual. The sauce to cheese to crust ratio was a little off, not enough of cheese and sauce. The crust was crispy, but it seemed like the whole pie was a tad over done. It presented well, but didn't have that usual cheese pull I get when I order a pie to-go. It was slightly lacking, but based on my previous experiences, this isn't the norm.

Overall, it was a great lunch and we will ALWAYS go back. Still the closest thing to NY pizza on the west coast.

Can't get enough of thier pies. As close to NY style pizza you're going to find on the west coast. Big, fat slices of pizza you can order by the pie or the slice! Now, if they start serving deep fried pierogies, they'll never get me...